Bleu Door Favorite



Apricot Cake

From the kitchen of:
Barbara Jennings
Type of food:
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Comments from the chef:

Apricot Cake

Servings : 8
Preparation Time : 1 hour

2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups sugar
2/3 cup oil
3 eggs
1 cup apricot nectar
1/2 teaspoon lemon extract

In mixing bowl, combine flour, baking powder, salt and sugar.
Add oil, eggs, apricot nectar and lemon extract and mix well.
Grease and flour two 8 or 9 inch cake pans. Pour batter into pans and bake at 350 degrees for 30 to 35 minutes.
Remove from pans and cool on wire racks.

6 tablespoons butter
3 3/4 cups powdered sugar
1/2 teaspoon vanilla
6 tablespoons apricot nectar
1 drop red food coloring
1 drop yellow food coloring

Meanwhile, melt butter over medium heat.
Remove from heat and stir in vanilla and food colorings.
Alternately blend in powdered sugar and apricot nectar until frosting is of spreading consistency. Do not use all of apricot nectar if it will make the frosting runny.
When cake layers are cool, remove one layer to cake plate. Frost top of layer. Top with second layer. Frost outside of cake.